Recipe Index

Sweets | Chocolate Chip Cookie Dough Ice Cream

Posted on September 20, 2011

I made this by combining David Lebovitz's "Chocolate Chip Cookie Dough" and "Vanilla Ice Cream Philadelphia-Style" recipes. It turned out great! He says to chill the cookie dough and then cut into bite-sized pieces, but I found that too-chilled dough just broke apart. I let it warm up a bit to almost room temperature, cut into pieces, then formed little balls. Note that original recipe included nuts in the cookie dough, but I left it them out.

Yield: 2 pints / 1 quart

chocolate chip cookie dough ice cream

Ingredients

CHOCOLATE CHIP COOKIE DOUGH

5 tablespoons salted butter, melted

1/3 cup packed light brown sugar

1/4 cup flour

1/2 teaspoon vanilla extract

3/4 cup mini semi-sweet chocolate chips

 

VANILLA ICE CREAM

2 cups heavy cream

1 cup whole milk

3/4 cup sugar

pinch of salt

1 tablespoon vanilla bean paste

3/4 teaspoon vanilla extract

 

Method

Make cookie dough:

In a medium-sized bowl, stir together the butter and sugar until smooth. Stir in the flour, then the vanilla, and chocolate chips.

Form the dough into a disk about 1/2 inch thick, wrap it in plastic wrap and refrigerate until firm. Once chilled, unwrap the disk and chop the dough into bite-sized pieces. Then shape the pieces into little balls, working quickly. Store the pieces in the freezer until ready to mix in.

Make the ice cream:

Pour 1 cup of the cream into a medium saucepan and add the sugar and salt. Add the vanilla bean paste. Warm over medium heat, stirring, until the sugar is dissolved.

Remove from heat and add remaining 1 cup cream and 1 cup milk, and the vanilla extract.

Chill the mixture thoroughly in the refrigerator. Once chilled, freeze the mixture in your ice cream maker according to the manufacturer's instructions.

Put it together:

As you remove the ice cream from the machine, fold in the cookie dough pieces. I do this by putting some ice cream in the container, then adding cookie dough balls, repeat.

Note: I use Nielsen-Massey Madagascar Bourbon Pure Vanilla and Madagascar Bourbon Pure Vanilla Bean Paste.

 

(Ref. "Vanilla Ice Cream, Philadelphia-Style" and "Chocolate Chip Cookie Dough" recipes, The Perfect Scoop cookbook.)